Ingredients
12
slices pumpernickel cocktail bread, cut diagonally in half
3
tablespoons mayonnaise or salad dressing
1
medium unpeeled red or green pear, thinly sliced and slices cut in half
2
tablespoons chopped drained roasted red bell peppers (from 7-ounce jar)
1/3
cup crumbled blue cheese
1/3
cup chopped walnuts
Fresh marjoram leaves or chopped fresh chives, if desired
Preparation
Heat oven to 400°. Place bread on ungreased cookie sheet. Bake 4 to 5 minutes or until lightly toasted.
Spread mayonnaise over bread. Top with pear slices, bell pepper pieces, cheese, walnuts and marjoram. Serve immediately.
